Smoky Cedar-Plank Salmon

Why This Smoky Cedar-Plank Salmon Works

During grilling, the soaked cedar plank acts like a shield and a steamer at the same time. The wet wood slows down the direct heat from the grill, so the salmon cooks gently instead of drying out. As the plank heats up, a bit of smoke and steam rise around the fish, and that warm, moist air keeps the salmon soft and juicy all the way through.

While the salmon sits on the plank, the olive oil and lemon juice spread over the surface and sink into the top of the fillet. The oil keeps the outside from drying, and the lemon loosens up the surface so the salt and garlic can work their way in. With steady heat, the fat in the salmon starts to melt and move through the flesh, so the fish stays tender instead of tough. By the time it flakes with a fork, the inside is still moist, the top is lightly set, and the dill and lemon slices have gently warmed and shared their taste with the fish without burning.

Mistakes To Avoid

Letting the grill run too hot turns the cedar plank into a torch. The board can char and start to burn before the salmon cooks through, leaving the fish patchy—burned on the edges, underdone in the center, and sometimes with a bitter, ashy crust.

Pulling the salmon too late dries it out. The fillet keeps cooking on the hot plank even after it leaves the grill, so waiting until it looks very firm makes the flesh turn chalky and stringy instead of moist and flaky.

Skipping the soak or rushing it leaves the cedar plank too dry. The wood then scorches fast, giving off harsh smoke and sometimes cracking, which can cause uneven heat under the fish and a tough, leathery bottom.

Putting the salmon straight from the fridge onto the plank can cause uneven cooking. The outside hits temperature while the cold center lags behind, so by the time the middle flakes, the thinner edges have tightened up and gone dry.